Cranberry Goat Cheese Log with Pecans
Make entertaining easy with this Cranberry Pecan Goat Cheese Log—creamy, tangy, and perfectly sweet-savory with honey, herbs, orange zest, and toasted pecans. A festive appetizer everyone will love!
Servings: 12 servings
Ingredients
- 10 ounce log goat cheese , softened (see Note 1)
- 2 ounces brick-style cream cheese , softened (I use Philadelphia)
- ½ cup finely chopped toasted pecans (see Note 2)
- ½ cup finely chopped sweetened dried cranberries ("Craisins")
- 2 teaspoons chopped fresh thyme
- 1½ teaspoons finely chopped fresh rosemary
- 2 tablespoons honey , plus more for drizzling (see Note 3)
- ¼ to ½ teaspoon finely-grated orange zest (See Note 4)
- freshly-ground black pepper
Instructions
- In a small bowl, combine the pecans, cranberries, thyme, and rosemary. Set aside.
- In a medium bowl, stir together the goat cheese and cream cheese until smooth. You can do this by hand with a spoon or with an electric hand mixer on medium-low speed. Stir in the honey, orange zest, ¼ cup of the cranberry-pecan mixture, and a pinch of black pepper until well-combined.
- Transfer the cheese mixture to a large piece of plastic wrap and shape it into a 9-inch log, using the wrap to help roll and smooth the surface. Freeze for about 30 minutes, until firm enough to handle. Don't leave it in the freezer so long that the log freezes all the way through; for a longer chill time, pop it in the fridge instead.
- Spread the remaining cranberry-pecan mixture evenly on a clean piece of plastic wrap. Unwrap the chilled cheese log and roll it in the coating, pressing gently to adhere on all sides. Wrap tightly and refrigerate for 1-2 hours, or until firm.
- If you've refrigerated the goat cheese log for more than 2 hours, remove it from the refrigerator about 15 minutes before serving to soften slightly. Transfer to a serving plate and drizzle with additional honey, if desired, or place a small bowl of honey on the side for guests to serve themselves. Serve with crackers, crostini, or apple slices.
Notes
1. Cheeses. Let the refrigerated goat cheese and cream cheese sit at room temperature for 30 minutes before mixing for the smoothest texture.
2. Pecans. To toast pecan halves, spread them out in a single layer on a parchment-lined baking sheet. Bake at 350°F for 6 to 8 minutes, until they're lightly toasted and fragrant. You'll need about 3/4 cup pecan halves to yield 1/2 cup finely chopped.
3. Honey. I recommend using regular honey in the cheese mixture, but if you like a bit of heat, a drizzle of hot honey when serving pairs well with the tangy goat cheese and herb-cranberry coating.
4. Orange Zest. Use ¼ to ½ teaspoon to taste, depending on how prominent you like the orange flavor.
5. Prep Ahead. You can prepare the cheese mixture and shape it into a log (through Step 4) up to 2 days in advance. Skip the freezer and store the wrapped log in the refrigerator. Keep the cranberry-pecan coating in a separate airtight container in the fridge.
For the best texture, roll the chilled log in the coating on the day you plan to serve it—the coating softens from the cheese's moisture if it sits for too long. Don't freeze the cheese log fully; the texture can change once thawed.
Nutrition
Serving: 1slice (about 1-1/3 ounces) | Calories: 122kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 121mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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